Easy Butterfinger Chocolate Bundt Cake
A delightful dessert combining rich chocolate flavors with the crunch of Butterfinger candy bars, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup water
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup Butterfinger candy bars, chopped into small pieces
Frosting
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Garnish
- 1/2 cup Butterfinger candy bars, chopped for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, combine chocolate cake mix, sour cream, melted butter, water, eggs, and vanilla extract. Beat until smooth.
- Fold in the chopped Butterfinger pieces.
- Pour the batter into the prepared Bundt pan.
Baking
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Frosting
- Heat heavy cream in a small saucepan over medium heat until simmering.
- Pour the hot cream over chocolate chips in a heatproof bowl and stir until smooth.
- Drizzle the frosting over the cooled cake and sprinkle with additional chopped Butterfinger pieces.
Notes
For the best results, use high-quality chocolate chips and try adding nuts for extra crunch. You can also chill the cake for easier removal from the pan. Serve warm with vanilla ice cream for a delightful treat!